Lupin and Other Potentially Cross-Reactive Allergens in Peanut Allergy

Maurizio Mennini, Lamia Dahdah, Oscar Mazzina, Alessandro Fiocchi

Research output: Contribution to journalReview articlepeer-review


Purpose of Review: The presence of IgE cross-reactivity between peanut allergens and allergens from other legumes and tree nuts has been demonstrated, but the identification of the involved individual allergens is still limited. The aim of this review is to describe new allergenic findings, of potential relevance for cross-reactivity among peanut and lupin. Recent Findings: Seventeen allergens of peanut have been included in the official allergen nomenclature database to date. Lupin sensitization has been observed in 15–20% of individuals with known peanut allergy, The majority of lupin seed proteins are comprised of α-conglutins (legumin-like) and β-conglutins (vicilin-like), and to a lesser extent γ-conglutins (vicilin-like) and δ-conglutins (2S albumins). Summary: Several molecules may fuel peanut-lupin cross-reactivity. Awareness among physicians and general public could avoid unexpected allergic reactions. However, these do not appear frequent and no data suggest a precautionary labelling of lupin in foods.

Original languageEnglish
Article number84
JournalCurrent Allergy and Asthma Reports
Issue number12
Publication statusPublished - Nov 1 2016


  • Allergy
  • Cross-reactivity
  • Food labelling
  • IgE
  • Lupin
  • Peanut allergy

ASJC Scopus subject areas

  • Immunology and Allergy
  • Pulmonary and Respiratory Medicine


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